Thai Chopped Salad with Peanut Dressing

SONY DSCOh Lordy.  Meet my new best friend, you guys.  And I’ve got one lousy photo to prove it…ugh, a food bloggers worst nightmare.  I contemplated waiting to take more photos and post this recipe after the next time we have it but you know what?  I don’t really think its a good idea for me to wait any longer than necessary to hand this one over to you.  It’s a weeknight game changer and it tastes like a giant bowl of happiness.   Continue reading

Smokey Pork and Citrus Kale Salad

SONY DSCCan you believe it’s February already?  How is this happening, you guys?  It seems like just yesterday we were in the midst of Thanksgiving preparation, and now, we are full blown into winter and darn near our decent into Spring.  Spring!  I mean I know I’m jumping the gun a bit here…but it will be here before we know it, no?

And that pretty much makes me feel all sorts of crazy emotions.  Because spring equals baby’s arrival…eek!  I can’t even begin to tell you how insanely fast this pregnancy has  I mean we have two trimesters under our belt and one to go; I swear I blinked and here we are.   And while I have seen so incredibly many changes in myself/my body during these last several months, there is positively one thing that has remained constant throughout this entire journey….CITRUS FRUIT.     Continue reading

Kale with Lemon Cream Sauce


Good old kale. ¬†It’s wonderful. ¬†It’s versatile. ¬†It’s full of so many fantastic nutrients. ¬†The total package. ¬†I’ve always adored it; for salads, wilting into soups and stews and so much more. ¬†But I have got to say this Kale with Lemon Cream Sauce is up there high on my list of very favorite side dishes. Continue reading

Shrimp and Kale Summer Salad


Well, guys, I’ve got a little chef in the family. ¬†This girl, Georgia. ¬†She’s something. ¬†She’s SO into helping in the’s¬†annoying amazing. ¬†Mom, can I help mix that? ¬†Mom, what can I do? ¬†Okay mom, are you making dinner? ¬†I’ll get my stool. ¬†Aye yaye yaye. Continue reading

Kale and Shrimp Caesar


Its not really just a Caesar. ¬†Its a Caesar with some seriously bold, flavorful dressing‚Ķthats topped with chewy, sweet sun dried tomatoes‚Ķ.and crispy, crunchy fresh baked croutons‚Ķ.and warm, savory, smokey shrimp. ¬†Its going to seem like a lot of steps but I assure you it is one of the easiest, fastest meals ever. ¬†The dressing is so simple to throw together‚Ķand if you have it made ahead of time you’re literally looking at a 15 minute dinner, start to finish. ¬†We love this one. Continue reading

Our Favorite Kale


I’ve missed you my dears! ¬†We are back from our tour de family and are feeling rested, rejuvenated and sick of junk food! ¬†Back to reality and as bittersweet as it is, it is always so nice to get back into my kitchen. ¬†This dish is our absolute favorite way to enjoy the super food, kale. ¬†If you like veggie gratins you’re sure to love this one; it’s gooey and cheesy and the texture and bite of the kale pairs so well with the sweetness and acidic juice of the tomatoes. ¬†My husband is a tough one to please when it comes to veggies and this is a side he requests frequently. ¬†And not only does it taste awesome, it’s extremely quick and easy to whip up. ¬†Added bonus…the health benefits of kale are out of this world. ¬†It’s not only a low calorie food, it’s extremely rich in fiber, antioxidants, iron, calcium and vitamins K, A, and C. ¬†Which, in short, can help us fight cancers, inflammation, arthritis, vision loss and so much more and can also help support liver, immune, metabolic and bone health. ¬†Sign me UP!



Our Favorite Kale


2 Bunches Fresh Kale, about 6 large leaves

3 Tablespoons Olive Oil

1 1/2 Cups Cherry Tomatoes, halved

2 Cloves Garlic, grated or pressed

1/4 Cup Water

1/4 Cup Fresh Grated Parmesan Cheese

1/4 Cup Whipping Cream

Salt and Pepper to taste

Crushed Red Pepper Flakes, optional


Remove kale leaves from the stems and chop the leaves roughly.  Discard the stems.

Heat a large pot or dutch oven over medium high heat.  Add olive oil and tomatoes and sautée for 2 minutes or until tomatoes begin to soften slightly.  Add garlic and sautée for 1 more minute.  Stir kale into the pot and pour water over the top.  Cover and reduce heat to medium.  Cook kale for 8 minutes, stirring occasionally, or until it becomes soft and wilted.  Remove lid, add cream and parmesan and stir to combine.  Simmer over medium heat until kale thickens slightly and cheese and cream are completely incorporated, about 3 minutes.  Season with salt and pepper to taste.  Serve topped with crushed red pepper flakes, if desired.  Serves 4

Shrimp and Kale Risotto


If a risotto isn’t in your kitchen’s repituar I highly suggest you make it happen. ¬†People can be so turned off by the “sophisticated” name and taste of the dish that they are afraid to try it at home. ¬†What they don’t realize is that is is one of the most fundamentally simple dishes there is to prepare. ¬†And my favorite part about it (aside from it’s light yet rich, comforting taste) is that if you have the method down, which basically just consists of stirring (yes, literally), you can do a million and one different takes on this dish. ¬†Swap out your favorite proteins, vegetables, herbs and spices and you have a entirely new tasting one pot meal. ¬†I’m telling you, you have got to try this…you’ll be amazed at how fast and easy it is to prepare and the taste will absolutely impress each lucky duck sitting at your table.


Shrimp and Kale Risotto

Note:  Aborio rice can be found in any supermarket in the rice aisle.  Also, both pinot grigio and chardonnay work well for the wine in this recipe.  Last, this can be a gluten free dish if you ensure that your chicken stock is GF (most are).


5 Cups Chicken Stock

2 Tablespoons Olive Oil

1 Cup Diced Onion

1 1/2 Cups Aborio Rice

1/2 Cup Dry White Wine

1 1/2 Cups Fresh or Frozen Chopped Kale

1/2 Cup Fresh Grated Parmesan Cheese

1 Pound Shrimp, peeled and deveined

Salt and Pepper To Taste

Chopped Parsley, optional for garnishing


In a medium saucepan bring chicken stock to a boil.  Turn heat down and keep at a low simmer.

In a large saucepan heat olive oil over medium heat.  Add onion and sauté until it begins to soften, about 4 minutes.  Add rice and toast, stirring constantly, about 2 minutes.  Add wine and let simmer until the liquid is cooked out, about 2 minutes.  Add 1/2 cup of the simmering chicken stock and stir constantly until liquid is absorbed, about 2 minutes.  Continue adding the stock, adding 1/2 cup at a time, stirring very frequently and allowing each addition of the stock to absorb before adding the next 1/2 cup.  Continue this process for 15 minutes.  Add kale and shrimp and continue adding the stock, 1/2 cup at a time until the rice is tender, creamy and the shrimp is cooked through, about 5 additional minutes.  Stir in parmesan cheese and salt and pepper to taste.  Top with fresh parsley, if desired, and serve.  Serves 4